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problem with strawberry shortcake on a stick

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we just returned from a long hike up in the mountains and i tried making shortcake on a stick. the problem was that when we placed our sticks over the fire, the dough just melted and sort of "oozed" off the stick, falling straight into the hot flames :(
i was using this recipe: http://www.chow.com/recipes/10941, substituting creme fraiche for the cream. the dough was a very biscuit-like consistency - not too dry and not too sticky. what did i do wrong?
my kids ended up eating raw dough, which they claimed tasted like "yummy porridge"...

thanks

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  1. Sounds like your dough was too wet and possibly you had too much on the stick. The recipe says the dry ingredients should be just moistened. Since flour moisture content varies widely with the flour, the age of the flour and the ambiant humidity, etc. it's best to avoid relying strictly on measurements when baking. This is why most bakers use weight rather than measures for baking. But of course, that's going to be highly impractical for campfire cooking. Maybe try this at home, experimenting with the grill and get a good idea of what the dough needs to look like so it's dry enough to stay on the stick before you try it out on the trail. That said, you could always use the non-stick foil (we prep squares of it to take with for baking and toasting as it can be wiped, flattened and resued) and using that as a baking pan or if you're taking a griddle or pan cook over a grill and treat the cakes like scones or journey cakes toasting and flipping and toasting. Bummer about the flaming shortcakes. At least the strawberries and creme fraiche should have been tasty. ;) Good luck, campfire baking is one of the more challening things to learn but well worth it. I spent a year as a camp cook for an outfitting company in the wildnerness of New Mexico and love good dutch oven biscuits, cobblers and cake but it takes practice and a lot of failures to make it work consistently especially on the trail with the conditions constantly changing your cooking variables.